yours and ours

chicken gyoza festival

serves 2

prep time 5 mins

cook time 15-20 mins

start cooking


you will need

  • 6 itsu chicken 'gyoza
  • 300g cooked/200g dried udon noodles
  • 2 sachets miso 'easy
  • 2 tsp sugar [for maple syrup]
  • 2 tbsp soy
  • 1 tbsp rice vinegar
  • 70g sugar snap peas
  • 70g baby corn [sliced in half]
  • 4 british radishes [thinly sliced]
  • large handful coriander [for garnish]

let's get cooking

  1. step 1

    if using dried udon, boil utill al dente [around 8-9 minutes]. drain & rinse under cold water, set aside. if using pre-cooked, microwave according to pack instructions & rinse under cold water, set aside. 

  2. step 2

    whisk the ingredients for the miso glaze together (miso paste, sugar, soy & rice vinegar) in a small bowl.

  3. step 3

    pre-heat pan with 1tsp of neutral oil on low/medium heat. add gyoza & heat for 4 mins. carefully add 4tbsp of cold water, cover with any lid and cook for another 4 mins until all the water evaporates. remove from the pan & set aside while you cook your veg.  

  4. step 4

    add another tsp of neutral oil to the sauce pan. add in your veg & fry over a medium heat for 2 mins. pour in your miso glaze & allow to bubble for 5 mins until it has thickened into a sauce consistency. 

  5. step 5

    add your noodles to the veg & toss to combine. 

  6. step 6

    split your miso glazed noodles between two bowls. top with the gyoza & pour over any sauce remaining in the pan. garnish with coriander.